Spinach & Cottage Cheese Curry - Palak Paneer

Vegetarian dishes in Indian cuisine are fabulous and varied, with so many amazing ingredients that are used to create wonderful flavours. Some of my favourite ingredients not just for taste but also for the nutritional goodness are Spinach and Paneer, so when there is a delicious curry using both, it's no surprise that it's a regular on the menu! 

There are so many different versions of Palak Paneer and everyone finds their own way of making it. Here's my version that is quick, easy and is delicious everytime!

Ingredients: 500 grams Spinach leaves or frozen Spinach, about 300 grams Paneer chopped into cubes,1 onion chopped, few dry red chillies, 1 tbsp garlic smashed, 1 tbsp ginger smashed, 1 tomato chopped, 1tsp cumin, 1tsp garam masala, 1 tsp cumin powder, salt to taste.

Make:

1. Blanch the Spinach leaves and cool immediately by a little adding cold water (don't add too much as you can use this extra water to grind so mo wasting nutrients).

2. In a pan, heat a bit of oil and add red chillies, cumin seeds, garlic, ginger, chopped onion. Sautè until onion is cooked then add tomatoes. Add in the blanched Spinach and mix together. Remove from heat and cool to room temperature. 

3. Grind the whole mixture into a puree, adding water as needed to get a thick gravy texture.

4. In the pan again, add a little butter/oil and add in the paneer cubes. Roast for a few minutes until it is soft. Now add garam masala, cumin powder, salt to taste. Finally add in the Spinach puree, mix and simmer on low flame for 5mins. 

Enjoy hot Palak Paneer with Jeera Rice or Rotis!

Chickpeas & Potato Curry

A hearty curry that's both healthy and tasty is always a great dinner option. This vegan curry is a delight with rice or roti/breads and is so easy to make that it's a weekly dish for us.

Here it is, my version of CHICKPEAS & POTATO CURRY (ALOO CHANNA CURRY):

Ingredients:

400-500 grams Chickpeas soaked & cooked (you can also use canned Chickpeas), 1 tomato chopped, 1 onion chopped, 1-2 potatoes diced, 2 tbsp tomato paste, 1 tsp red chilli, 1 tsp garlic, 1 tsp ginger, 1 tsp turmeric powder, 1 tsp garam masala, 1 tsp cumin powder, water to cook, salt to taste, a bit of oil, handful chopped coriander.

Make:

1. In a pan, saute the onion, chilli, turmeric powder, garlic and ginger until there is a lovely roast aroma.

2. Add in tomato and mix, followed by potato and cooked Chickpeas. Mix in the garam masala and cumin powder and cook for a few minutes.

3. Put in tomato paste and add a little water to adjust the consistency to a nice gravy. Add salt, cover and cook for 10 minutes. 

4. Let the curry rest for another 10 minutes. Sprinkle with coriander and serve hot with rice or rotis. Enjoy!

Vegan Thai Panang Curry

When you love Thai flavours and are a vegetarian, the biggest problem is finding vegetarian/vegan dishes that are made without hidden ingredients like shrimp paste! It's these issues that motivate me to create the same yummy flavours right at home with all pure veg ingredients!

Thai Panang Curry is a most delicious curry with flavours of peanut, coconut, spices and usually loaded with veggies. With some Jasmine rice, it's simply a treat for the tastebuds.

Here it is, my VEGAN THAI PANANG CURRY:

Ingredients: 1 onion sliced finely, 1 tbsp grated ginger, 1 tbsp garlic, chilli as per taste, 200 light grms coconut cream, 2 tbsp smooth peanut butter, 1 tbsp curry powder, 1 tsp turmeric powder, 1 carrot sliced, 1 capsicum sliced, handful of brocolli, any other vegetable such as potato or zucchini, bok choy(if desired), zest of half a lemon, few basil leaves, chopped spring onions for garnish, 1 spoon coconut oil, salt. Tofu can be added if desired.

Make: In a heavy bottom pan, saute in coconut oil, onions, garlic, ginger and chilli. Add tumeric powder and saute till aromatic. Add carrots and cook for a few minutes. Next add in all other vegetables except for bok choy if using. Also add a few basil leaves. Toss well together, add salt and curry powder. Now put in the coconut cream and stir in, add water as required to get a smooth consistency. At this stage add in the peanut butter and stir in completely. Grate lemon zest on top, cover and simmer for 8 to 10 minutes or less to ensure veggies are not overcooked. If using Tofu, cook it separately and add it to the curry when serving.

It looks as amazing as it tastes! Serve hot with Jasmine rice. Enjoy!

Mutter Paneer - Peas & Paneer Curry

Sometimes nothing beats the classic dishes that simply are amazing just being their authentic self! While a lot of curries and Indian dishes can be altered or modernized, I think a good hearty Paneer curry just needs to be itself.

Always a favourite at our place..here it is my version of the humble MUTTER PANEER:

Ingredients: About 250 grams of Paneer (cottage cheese) chopped into small cubes, 1 cup of green peas, 2-3 ripe tomatoes chopped, 1 onion chopped, 1 tablespoon giner-garlic paste, 1 teaspoon cumin seeds, 1 teaspoon garam masala, 1 tablespoon oil (use butter/ghee if preferred), chopped coriander, chilli as desired, salt to taste.

Make: In a heavy bottom pan, saute in oil, the onion, chilli, cumin seeds, garam masala and ginger-garlic paste then add the tomatoes. Cover and cook for about 5 minutes. Cool slightly and grind in a mixer to form a paste. In another pan, put in a small amount oil and pan-fry the paneer cubes and peas slightly then add in the tomato paste made as above. Add salt and cook covered for about 8 minutes. If consistency is too thick, add a bit of water or if it is too runny, add some almond or cashew powder. Once ready, sprinkle chopped coriander and serve hot with roti or rice. Enjoy!

Eggplant Coconut Curry

There's something so comforting about a hot, hearty curry on a cool evening. The feeling is even better when it involves favourite veggies, in our case, Eggplant! 

Eggplant/Brinjal/Aubergine whatever you may call it, is one those vegetables that is either absolutely loved by those that are fans. As I belong to the group of Eggplant lovers, I often experiment with different combinations and this curry I tried, with it's smooth, silky texture, became an instant hit at our house!

Here it is, my Eggplant Coconut Curry:

Ingredients: 1 large eggplant chopped into semi circles (not too thin), 1 can light coconut milk, 1 onion chopped, 1 tablespoon finely chopped garlic, chilli flakes, 1 teaspoon turmeric powder, 1 teaspoon cumin seeds, 1 teaspoon garam masala, curry leaves, corainder for garnish.

Make: In a thick wide based pan, add a spoon of oil and heat chilliflakes and cumin seeds. Add turmeric powder, chopped onion and garlic to saute. Then add the chopped eggplant semi circles, curry leaves and garam masala. Roast nicely on both sides, this may take around 10 minutes. Lastly add the can of coconut milk, salt to taste and bring to boil. Garnish with coriander and serve steaming hot with rice or roti. Enjoy!

Sri Lankan Pumpkin Coconut Curry

One of my favourite cuisines has got to be Sri Lankan! With the use of spices and coconut, the creamy yet strong flavoured curries are simply delicious. 

I have read some traditional recipes for Sri Lankan vegetarian curries, which involve a lot of grinding of dry spices to achieve the strong flavours - this is not always quick and easy for busy lifestyles. So I took the ideas and tried my own twist on a Pumpkin Coconut Curry, which worked wonderfully and since been a favourite for us!

Here it is, my quick and easy version of the Sri Lankan Pumpkin Coconut Curry:

Ingredients: Half a pumpkin chopped into large cubes, 1 onion chopped finely, fresh chillies (2 or 3 as desired), 1 can light coconut milk, small spoon of turmeric powder, salt to taste. For tempering, 1 spoon olive oil, 1 spoon fennel seeds, 2 or 3 small pieces of cinnamon sticks, 1 spoon cumin seeds, 1 spoon mustard seeds, 2 sticks of fresh curry leaves. 

Make: In wide based pan (I prefer non stick), put in the spoon of olive oil, add fennel seeds, cumin seeds, cinnamon sticks, chopped chillies and mustard seeds. When they heat up, chopped onion, curry leaves and saute. Now add the pumpkin cubes, salt and roast slightly for about 8 minutes. Finally add coconut milk and bring to boil. Garnish with chives and serve hot :)

Thai Vegetable Curry

Those of us who enjoy a nice hot and spicy curry will definitely enjoy Thai cuisine. Not only does it cater for our spice taste buds, it gives a sense of sweetness and smoothness with the use of coconut.

An easy to make yet delicious side to rice or breads/roti is my version of Thai Vegetable Curry. I do not use store bought curry pastes/sauces as most of them contain some sort of fish/oyster sauce. Thanks but no thanks - we like it purely vegetarian :) 

Here it is, my Thai Vegetable Curry.

Ingredients: 1 carrot chopped, handful of green beans, 1 green capsicum chopped, 1 zucchini chopped, 1 cup of chopped pumpkin, 1 cup of cauliflower florets, 1 red chilli, 1 tablespoon crushed garlic, 1 onion chopped, 1 tablespoon finely chopped ginger, 1 tablespoon tomato paste, half cup coconut milk, 1/2 tablespoon brown sugar, 1 tablespoon soy sauce, salt, chilli flakes.

Make: In a non stick deep pan, saute the onions, chilli flakes, garlic and ginger. Add all of the chopped vegetables and stir-fry lightly until the aroma is released. Stir in the tomato paste. Add the coconut milk and some water to help lighten the consistency (full fat coconut milk will be very thick and heavy). Add salt, soy sauce, brown sugar and stir to mix evenly. Finally add chopped fresh red chilli.

Remove from flame, sprinkle with coriander and serve immediately with hot rice or breads.  Enjoy! :)